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Raw to charred: Changes of precursors and intermediates and their correlation with heterocyclic amines formation in grilled lamb.
Han, Tianlong; Wang, Tongtong; Hou, Huiwen; Wang, Zixuan; Xiao, Tong; Gai, Shengmei; Wang, Min; Liu, Dengyong.
Afiliação
  • Han T; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Wang T; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Hou H; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Wang Z; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Xiao T; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Gai S; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Wang M; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Electronic address: minm
  • Liu D; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Electronic address: jz_d
Meat Sci ; 195: 108999, 2023 Jan.
Article em En | MEDLINE | ID: mdl-36240584
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carne Vermelha / Compostos Heterocíclicos Limite: Animals Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carne Vermelha / Compostos Heterocíclicos Limite: Animals Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China